Idalgashinna sits high in Sri Lanka's Uva Province, and that elevation shows up in the cup: a light, smooth green tea with floral notes, a touch of lemon, and a honey sweetness that rounds out the finish. The liquor pours pale yellow and drinks easy, without the grassy edge some greens carry.
The estate has been growing tea since the late 1800s, starting as a black tea garden before adding green tea production to meet demand — timing its picking window to June through September, when conditions suit the leaf best. It was also the first estate in Sri Lanka to earn organic certification, and it has kept that commitment since: no synthetic fertilisers or pesticides, leaves hand-picked and processed the traditional way. Idalgashinna also funds local infrastructure for its workers, including schools, medical care, and a community bank.
Green tea carries caffeine, generally on the gentler side compared to black tea, which is part of why it's often reached for as a calmer alternative through the day. It also has a long association with L-theanine, an amino acid some drinkers credit with a settled, focused feeling alongside the caffeine lift — worth taking as tradition rather than guarantee.
For brewing, use water around 80°C rather than a full boil, since green tea leaves scorch easily at higher heat and turn bitter. Steep for about three minutes, tasting along the way if you prefer it lighter. A spoonful of honey or a squeeze of lemon suits it, though the tea holds its own without either. Keep it in an airtight container away from light and moisture to preserve the aroma. Tea & Coffee packs it to order, which helps it arrive fresher than tea that's sat pre-bagged for months.
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